I grew up in a family where fruits were almost used in every day cooking-and I don’t mean just in desserts. When I say every day cooking, I meant even in main courses. We always had pork roast with cranberry sauce, beef with apple sauce, lemon chicken, and so many other recipes. But of course, fruits are still best in desserts. Fruit pies were my grandmother’s specialties. She used to make a lot of pies whenever we came to visit. She made sure there would at last be two pies for us to enjoy every time.
One of my grandmother’s simple cakes was her pineapple upside down cake. She used fresh pineapples and also her own syrup-drenched cherries. Her upside down cakes had always been more fresh because of this.
This ricotta and citrus upside down cake reminds me of my grandmother’s cake. This is one of the freshest upside down cakes I have ever tasted. My friends thought so too because they couldn’t get enough of this cake.
Not everyone is pleased with this recipe-my sons, for example, are not fans of this. But I think it’s because they always preferred the subtle taste of lemon on desserts. But my husband loves this so much-he always eats at least two slices.
If you are a fan of citrusy cakes, then this recipe is for you to try. You can find the complete list on the next page.
Photo and recipe courtesy of Whisk Kid.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: You serve this with a cup of coffee or tea.
